Crispy Korean Seafood Pancake (Haemul Pajeon) | Neena's Thai Kitchen

Описание: Haemul Pajeon or Korean Seafood Pancake Recipe
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I would like to share my version of Haemul Pajeon or Korean Seafood Pancake which is soft inside but crispy at the edges and surface. It can be cooked with either Chinese chives or green onions. I like chives more because it offers more aroma. I added julienne cut carrot to make it colorful. If you like it spicy, feel free to add sliced jalapeno. You can use any kinds of seafood. I make it simple by using prawns, squid, and octopus’ legs.

Pancake batter ingredients:

3/4 cup all-purpose flour
3/4 cup icy cold water
1 egg
2 tbsp cornstarch
1 tsp garlic powder
1 tsp salt
1 cup green onions or chive 2-inch-long pieces, mixed of julienne cut carrots, sliced jalapeno-for spiciness
1/2 cup or 4 oz mixed of prawns, squid, and octopus’ legs (prawns-peeled, deveined, halved lengthways)

Korean pancake mix:
¾ cup Korean pancake mix and ¾ cup icy cold water or follow the package instruction

Dipping sauce ingredients:
2 tbsp soy sauce preferred light soy sauce or low sodium
1 tbsp rice vinegar
½ tbsp sesame oil
1/2 tsp sugar
2 tsp gochujang/Korean spicy paste – can be substituted with Korean red pepper flakes
Sprinkle with toasted sesame seeds – optional

Cooking instruction:

STEP 1: Dipping sauce
Mix dipping sauce ingredients together and set the sauce aside for later.

STEP 2: Pancake Batter
In a large bowl, whisk eggs, icy cold water to one texture. Add flour, corn starch, salt, garlic powder and whisk until smooth. Add vegetable and seafood mix to combine, except prawns which will be added at frying.

STEP 3
In a large non-stick skillet, heat 2 tbsp oil over medium high heat, add batter, press into a pancake about 1/3-inch-thick, and try to evenly distribute the vegetable, seafood, and place the prawns on the top before the batter is set. After 1 minute, slice the pancake around to spread the oil evenly at the bottom and reduce to low heat. Once the bottom of the pancakes is golden (take about 3-4 minutes) flip the pancakes over. Keep at low heat, add 2 tbsp oil around the pancake and cook for another 3-4 minutes or until it is crispy and char. Transfer to a cutting board and cut into ‘pizza’ slices or squares or diamonds. and serve warm with the dipping sauce.

Serving amount: You will get a 10” pancake for 2 people.

About Neena

I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home
Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
Born and raised in Bangkok Thailand
Passionate about food, travel, and other cultures
Cooking style: simple, fast, practical, and of course delicious
Been cooking at home for my family since I was a teenager

#koreanfood #neenasthaikitchen #seafoodpancake